Ingredients Recipes

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

This cozy dish, which <a href="https://www.tiktok.com/@gimme.delicious/video/7213007579411238190">went viral on TikTok</a> with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, <a href="https://cooking.nytimes.com/recipes/1019204-basic-stovetop-rice">rice</a> or <a href="https://cooking.nytimes.com/recipes/1014527-basic-polenta">polenta</a>.

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a <a href="https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad">kale salad</a>, <a href="https://cooking.nytimes.com/recipes/1023612-air-fryer-broccoli">broccoli</a> or <a href="https://cooking.nytimes.com/recipes/1023613-air-fryer-green-beans">green beans</a>.

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”

A slow roasted&nbsp;Prime Rib recipe, seasoned with garlic and herbs, with&nbsp;step by step instructions and tips for making perfect boneless or bone-in prime rib.

Creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus a touch of lemon juice.

This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.

This French onion gnocchi soup recipe turns classic French onion soup on its head with the addition of tender, plump potato gnocchi.

Make the best Air Fryer Frozen Chicken Tenders (no breading) in a few easy steps! Follow the quick and easy recipe below to make the most flavorful, tender, and juicy chicken tenderloins. No thawing required!

Quick and easy peanut butter cookies made with only 5 pantry ingredients and no flour or butter! Simple, effortless, and delicious!

Quick and easy cheeseburger mac recipe that picky eaters love.

Sweet Potato Enchiladas With Sweet Corn Crema are loaded with flavorful sweet potatoes and black beans and topped off with sauce and cheese!

Looking for a cozy, delicious meal to warm you from the inside out? This Best Ever Beef Stew is the ultimate comfort food, packed with tender beef, hearty potatoes, and sweet carrots in a rich, flavorful gravy. Perfect for a quick dinner, make-ahead meals, or cold weather comfort, this easy recipe is a family favorite that’s loaded with goodness. Whether you’re seeking dinner ideas, fall food inspiration, or just an easy meal to impress, this stew checks every box.

Mongolian Beef and Noodles combines the flavors of beef, rice noodles and a delicious Asian inspired sauce. Delicious and easy to make.

A vibrant, refreshing salad featuring chicken, cranberries, almonds, and sesame-ginger dressing.

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups!

Just the right combination of noodles, sausage, spinach, sauce and cheese make this an irresistible homemade lasagna. And an added bonus is that it can be made ahead of time so dinner is waiting for you.

Silky, rich crème anglaise, packed with vanilla bean, works as a dessert sauce or as the base for luscious ice cream. Learn the method for making it, including helpful tips to prevent overcooking, with this recipe from Food & Wine.

This easy tarragon chicken recipe comes together quickly for a satisfying one-pan meal. Simply cooked chicken breasts are served with a creamy white wine sauce flecked with chopped fresh tarragon, which adds its trademark anise-y, aromatic notes.

This tomato Tarte Tatin recipe roasted multicolored cherry tomatoes and onions with sugar, vinegar, and butter to make a flavorful savory tart.

The name of this famous Uzbek layered bread is similar to some other types of Middle Eastern bread, but it’s different. It can be made with unleavened or leavened dough, rendered lamb (tail) fat, or melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor. Nigella seeds are a typical topping; they also contribute a very nice flavor to the bread. Many traditional Middle East recipes are for large gatherings. Can you make just two small flatbreads for 2-4 portions? Yes, you can. Any bread needs patience. It’s not so much about hard labor; it’s about waiting. The good news is you don’t need to stay in the kitchen. You can use a timer and incorporate making this bread into your other home chores.

A delicious recipe for Sourdough Discard Apple Pull Apart Bread - a perfectly fun sweet treat packed with fall apples!

Cinnamon dolce coffee syrup is the perfect homemade syrup for mixing into iced and hot coffee, cold brew, or iced and hot lattes. It's a 3 ingredient sweetener that will keep for a few weeks in the fridge.